Satake Megumi Tsuchime Deba Japanese Kitchen Knife 12 cm - The master of fish and chicken

The Satake Megumi Tsuchime Deba is a traditional Japanese kitchen knife, with a robust, single-bevel blade that is exceptionally suitable for processing and precisely filleting fish. The thick, tapered blade ensures that the texture of the fish meat is preserved. In Japan, it is also often used for butchering poultry. Although the blade is machine-forged, each piece is manually inspected to meet the highest quality standards. It is important to know that this is not a classic cleaver, so avoid using strong blows with it. To cut bones, it is enough to apply gentle pressure to the back of the knife while making a quick, precise cut.

The Tsuchime Technique

• The most outstanding feature of this knife is the Tsuchime (錘目) forging technique, which creates small, hammered depressions on the upper part of the blade (on one side only in the case of the Deba). This hammered surface is not only aesthetic but also highly functional, as it reduces friction between the blade and the ingredients. As a result, sliced food does not stick to the blade, and the cut is much smoother and more precise.

The Deba Knife

• The name of the knife comes from the Japanese word "deba" (出刃), which means "to cut outwards," referring to its special use. Deba knives have an ancient history, having been indispensable in Japanese cuisine for centuries. The thick, single-bevel edge provides excellent control, which is particularly beneficial for working in tight spaces. The Satake Megumi Tsuchime Deba represents Japanese precision and reliability, an indispensable companion in the kitchen, especially for fish lovers.

Advantages of the Satake Megumi Tsuchime Deba Knife

• Robust design: The thick, single-bevel blade is ideal for filleting and processing fish, as well as for butchering poultry. The blade's strength helps in easily separating bones from the meat.

• Precise cuts: The thick, tapered blade shape preserves the texture of the meat.

• Tsuchime technique: The hammered depressions on the blade's surface reduce friction and prevent food from sticking to the knife, making the cut much smoother and more efficient.

• Excellent control: The sharp tip and short blade offer excellent control, which is especially beneficial for working in tighter spaces.

• Fusion of tradition and modernity: The knife combines a traditional Japanese shape with modern manufacturing technologies (machine forging), which is complemented by manual quality control.

• Versatile use: Although it is primarily designed for fish and poultry, it is also suitable for many other kitchen tasks, making it an indispensable tool for fish lovers.